3,058 eater recipes

Almost whole wheat baguettes split the flour 50/50 between bread and whole wheat for a chewy crust and tender crumb. Hand-shaped loaves with classic slashed tops, baked at home.

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

Bright, citrusy California-style carrots tossed with fresh orange sections and zest. A fat-free vegetarian side dish that brings sunshine to any plate in just 30 minutes.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

For those who love baked beans, try this savory crockpot recipe that tastes wonderful with a soft, crusty bread.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

Gingerbread that's more like a moist cake from Eastern Canada.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

Simple chocolate chip cookies made with unsalted butter for pure, buttery flavor. Quick 25-minute recipe yields 24 tender cookies with crispy edges and soft centers.

So quick and easy. Not really Danish pastry, but good in a pinch.

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.